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Kasha with Wild Mushrooms

12
Points® value

Meal Items

garlic

2 clove(s), minced

onion

½ small, chopped

olive oil

2 tsp

mushrooms

¼ cup(s), shitake

mushrooms

¼ cup(s), baby portabello

oyster mushroom

1 small

ground oregano

3 tsp, freshly chopped

vegetable broth

1 cup(s), low-salt variety preferred

uncooked kasha

⅓ cup(s)

part skim mozzarella cheese

1 oz

Notes

Sauté garlic and onion in olive oil until tender. Add mushrooms and oregano and season to taste. Add 1/4 cup vegetable broth and oregano and simmer. Pour 1 cup vegetable broth into a pot and bring to a boil. Add kasha and reduce heat. Simmer until cooked. Serve kasha topped with vegetables and shredded cheese.

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